Survival of toxigenic Escherichia coli on chamomile, peppermint, green, black, ginger, and cinnamon teas during storage and brewing-Reference-Cited by-同舟云学术

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Survival of toxigenic Escherichia coli on chamomile, peppermint, green, black, ginger, and cinnamon teas during storage and brewing

Published:2020-06-23 Issue:5 Volume:40 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Liu Yanan¹,Wu Fan²,Zhu Yan²,Chen Yirui³,Murray Kayla²,Lu Zhaoxin¹^ORCID,Warriner Keith²

Affiliation:

1. College of Food Science and Technology Nanjing Agricultural University Nanjing China

2. Department of Food Science University of Guelph Guelph Canada

3. Department of Genetics, Bioinformatics and Computational Biology Virginia Polytechnic Institute and State University Blacksburg USA

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12831

Reference36 articles.

1. Common Pathways in Health Benefit Properties of RSV in Cardiovascular Diseases, Cancers and Degenerative Pathologies

2. In Vitro and in Vivo Antimicrobial Action of Tea: The Commonest Beverage of Asia

3. Persistence of Napropamide in/on Tea under North-East Indian Climatic Condition

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